Ingrédients pour Oatmeal Peanut Butter Banana Raisin Cookies
- 1 cup (2 sticks) softened shortening
- 1 cup creamy peanut butter (or nut butter of choice)
- ¾ cup packed brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 ripe banana
- 2 cups quick-cooking oats
- 1 cup raisins
- Nuts
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Comment préparer Oatmeal Peanut Butter Banana Raisin Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) softened shortening, 1 cup creamy peanut butter (or nut butter of choice), and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg, 2 tablespoons milk, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Mash 1 ripe banana with a fork and stir it into the cookie dough.
- Stir in 2 cups quick-cooking oats, 1 cup raisins, and 1 cup chopped nuts (peanuts, walnuts, or pecans).
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving 1-2 inches between each cookie.
- Bake for 12-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
40g
Fat
5g
Carbs
6g
